'Mango Mango' Island Pot Roast August 04 2014


2 ½- 3 lb beef chuck roast

1- 15 oz can black beans (drained)

2 TBSP ‘Jammin Ginger’ Party Mix

1 tsp coarse salt               

1 large onion chopped

1 TBSP curry powder

2 tsps cumin

1-14 oz can beef broth

1- 14 oz can coconut milk

1-10 oz can diced tomatoes with green chilies

2/3 cup ‘Mango Mango’ Mango Preserves

4 garlic cloves grated

3 TBSP of vegetable oil


Cover skillet with vegetable oil and season roast on both sides with ‘Jammin Ginger’ Party Mix and coarse salt. Let meat brown on both sides over high heat. Make sure the roast has a good sear. Cover the bottom of your crockpot or slow cooker with chopped onions. Remove the roast from the skillet and put it into the crockpot/slow cooker. In the skillet used to brown the roast, add curry powder and cumin. Rub the spice mix into the hot oil. Now turn the heat up! Stir in the beef broth, coconut milk, diced tomatoes with green chilies, ‘Mango Mango’ and grated garlic. Blend it well and when it comes to a boil pour it into the crockpot/slow cooker, over the pot roast. Cover the crockpot/slow cooker and cook on low for 6 hours or until the meet is fork tender. Once the roast is fork tender, remove the pot roast onto a cutting board. Add the black beans to the broth in the crockpot/slow cooker. Cut your roast into large chunks add it back to the broth for 15 minutes. Now serve on mashed potatoes or rice.